In the next few days, I will make my debut with a 3# Tri Tip, but before I get into the meat/rub, baste questions, I have a few with respect to setting up my new Master Force CBS1301L.
Prior to landing here, I read a lot of advice & tips from various sites & obviously there was a difference of opinions, re: the fuel, water/other liquid, etc.
First, I read to run a clean smoke with no food, to eradicate any odors that may exist. Do I do this with or without water in the pan?
Next, to begin with, I have regular briquets, lump charcoal & some wood chunks. Should I burn regular briquets, then when ready add wood chunks/ Or use only wood chunks, or use lump charcoal then add wood chunks?
Third, I don't have a wood chip box, so let me ask; if I use briquets, then add a few wood chunks, I can add them directly to the coals? Or perhaps use a throw away foil roasting pan ?
Lastly, (for now!), again, if I use the briquet, then add a few wood chunks method, for a 3# tri tip, will I need to add a few more chunks of wood 60 minutes or so into the cooking? & if so, do I pre heat them before adding?
Many thanks in advancee